Tag Archives: chicken

Chicken and Dumplings

Hello food world!!

I had deserted you for way too long! I am back and ready for some good action!! So much has happened and I’m ready to get to cooking again! I’ve been in my kitchen a lot more recently!! I love it!

On Saturday, I hung out with some friends from church and they all just happen to be *Yankees*. I knew that a couple of them had never had chicken and dumplings and had talked about wanting to try it, so I made some from scratch! 🙂 If I may say so, they were quite wonderful!! I’m not really going to write a recipe on it, but I will tell you what I did/how to do them. Please let me know if you try to make these.

Chicken and Dumplings, made from scratch.

1 whole chicken, raw & thawed
Salt & pepper to taste

1. Put whole chicken in a medium/large crock-pot. Pour in enough water until it covers it. Cook for a couple of hours or until the chicken is cooked thoroughly. Turn off the crock-pot and let it cool. Once it is cool enough to handle, place chicken on a plate or something where you can de-bone the chicken (you may even want to put the chicken in the fridge for just a little while to let it cool completely while you work on the next step). Save all the chicken broth.

2. Strain the chicken broth. (*Note: I didn’t have a good enough strainer, so I used a coffee cup to get all the “good looking” broth out before I tried to strain the rest.) Pour chicken broth into a large pot.

3. As you de-bone the chicken, place the chicken in the broth. Make sure the chicken is in bite size pieces. I just pull it apart with my fingers and toss it in there.

4. Now for the dough! This is probably the hardest part to explain because I didn’t measure anything… I’m pretty sure it was a little more than 2 cups of flour mixed with about a cup of milk and a half a cup of melted butter. If you’re not sure if that’s the right amount, it needs to have more flour than liquid. It needs to be really tough to mix. I just mixed it with a wooden spoon just enough to where it was all mixed. You may need to keep adding flour.

5. Put your pot of broth/chicken on the stove top and turn the heat to medium high until it starts to boil.

6. On a clean, dry counter top, sprinkled even more flour down and place the dough on top. You will want to be generous with the flour because that dough will soak it right up and it will stick to your counter. Rub flour on your clean and dry rolling pin. I also sprinkled more flour on top of my dough. Roll out the dough until it is about 1/8 inch thick. With a butter knife, cut the dough into 1 in. by 2 in. strips and place dough directly into chicken broth. Do this until you have used all the dough.

7. Add about a teaspoon of salt and about a 1/2 teaspoon of pepper, or as desired. Let this cook for about 20 more minutes. The dough will puff a little, and the broth will get much thicker. Serve warm.

**Props to Pam and Shala for letting me bum some flour from them. What wonderful neighbors I have! 🙂


Chicken & Vegetable Soup

I have come to realize that I need to branch out on what I cook. Most of the things I’ve posted here have been about chicken. And this post is no different. I just discovered ground chicken about a month ago, so of course I’m going to try it with everything!

1 lb. ground chicken
1 lg. can Veg-all (I used 1 jar of home-canned veggies my dad gave me)
1 can stewed tomatoes
1/2 med. onion, diced
1 sm. can tomato paste
1 1/2 cups water
1 T olive oil
Garlic salt, table salt, pepper, random spices you find in your cabinet (I like to experiment with the flavors. Just add a dash of anything but I pretty much put Garlic Salt on everything…)

In a medium skillet, heat oil and add ground chicken and onions. Cook until golden brown; drain. In a large pot, mix all ingredients together, including the chicken and onions and cook on med. heat until it boils; reduce heat and cover pot. Simmer for 10 minutes, stirring occasionally. Serve warm and enjoy!

You may serve with corn chips, cheese, sour cream, or whatever floats your little soup boat!

Chicken Parmesan

This is probably my favorite thing to cook and eat! There’s chicken, there’s cheese, there’s pasta. And all the different spices… Ah! I’m craving it now. Luckily, I have leftovers that are lasting me through tomorrow! I made this recipe last Saturday night. My mom, nephew, aunt, uncle, cousin, and boyfriend all came over for a small get-together. My aunt brought her homemade, made from scratch, AMAZING banana pudding. My mom brought a salad and sweet tea. My aunt had heard so much about this meal from my mom and other family members that we scheduled a date a month in advance for them to come up. Enjoy!

4 boneless, skinless chicken breasts
3 T olive oil
1 t each of thyme, rosemary, and parsley
salt & pepper
1 1/2 c. of your favorite tomato/marinara sauce
1/2 c. grated mozzarella cheese
16 tbsp. parmesan cheese
8 oz. of your favorite pasta

Preheat the oven to 500 degrees F. (Or as high as it will go.)

To prepare the chicken, butterfly each breast by placing your hand on each and running a knife (carefully) through each horizontally. Set aside.

Next, prepare the herbed olive oil. Combine the teaspoon each of parsley, rosemary, and thyme with the 3 tablespoons of olive oil and salt and pepper to taste.

Now, heat a skillet over medium to high heat. Brush each chicken cutlet with the herb oil. Brown the chicken cutlets in the skillet until done, about 2 minutes per side. As they are finished, transfer them to a baking dish (I put mine in my Pampered Chef stoneware!)

When all of the chicken cutlets are done, pour the tomato sauce over them and top them each with the mozzarella cheese, then sprinkle with Parmesan cheese. Put it in the oven and bake until cheese melts and is slightly golden brown and bubbly, about 3 to 5 minutes.

You can also add to or take away the amount of chicken, sauce, or cheese you use. I doubled the recipe and ended up making WAY too much pasta (but I just didn’t look at what all I was putting in…). If you’re on a low-carb diet, ditch the pasta and serve with steamed broccoli instead.

Chicken Pesto

Two Fridays ago, I made this simple meal for my boyfriend and his parents since they were in the process of moving. I had to bring my own pots, pans, and utensils. But I forgot to bring a knife, oil, and butter.

10 oz. Basil Pesto in the tub (got mine at Target, 2 7oz. tubs)
1 12oz. box Farfalle pasta
4 boneless skinless chicken breasts
2-3 T. canola/vegetable/olive oil (not a huge deal which)
1 bag mozzarella/parmasaen cheese

Cook pasta as directed on the box. In a medium size skillet, heat oil; add the chicken breasts. Cook on medium heat for 5 minutes each side, until golden and fully cooked in the middle. Cut up the chicken into 1 inch cubes (I had to cut them in the pan I was using because I forgot to bring my cutting board. Luckily, I was using a cast iron skillet!). Drain the pasta, add the chicken and pesto and about 1/2 cup of the cheese. Top with cheese to serve. Bread and a side salad go great with this!